The thought of making scalloped potatoes was overwhelming to me — until I came up with slow cooker scalloped potatoes. I used Yukon Gold potatoes over Russet or red potatoes. I love the buttery taste of yellow potatoes and I feel like they make the dish so much more flavorful. I sliced mine very thinly and I left the peels on to give the casserole a little more character (and, okay, save some time). However, if you prefer you can always peel the potatoes. I also made a creamy sauce on my stovetop, instead of using canned soup. It’s an extra step, but it’s so worth it (trust me).

Slow Cooker Scalloped Potatoes

And yes, this is a great dish for your kid's sports potluck party.

By Karen Petersen

Published: April 30, 2018

Prep Time: 30 min

Cook time: 4 hours

Servings: 10

Ingredients:

butter: 3 Tbsp

medium yellow onion: 1, finely diced

large garlic cloves: 2, minced

all-purpose flour: 3 Tbsp

chicken broth: 1 cup

evaporated milk: 1 (12 oz.) can

kosher salt: 1 tsp

black pepper: 1/2 tsp

dried thyme: 1 tsp

yukon gold potatoes: 2 lbs, sliced into 1/8 inch rounds (peeled or

unpeeled)

cheddar cheese: 1 1/2 cups, grated

parmesan cheese, 1/2 cup

bacon bits: 1/2 cup (optional)

Directions:

Step 1: Melt the butter in a large pan over medium-high heat. Add the diced onion and sauté for about 5 minutes or until onions are soft and translucent. Add the garlic and sauté for 2 minutes. Stir in the flour and cook for another minute. Pour in the chicken broth and whisk. Add in the evaporated milk, salt, pepper, thyme, and whisk. Continue cooking until the sauce starts simmering and thickening. Remove from the heat and set aside.

Step 2: Spread half of your sliced potatoes evenly into a greased slow cooker. Then top with half of the sauce and half of the cheddar cheese and all of the Parmesan cheese. Layer the remaining potatoes on top and spread the remaining sauce over the potatoes. Save the remaining cheddar cheese for later.

Step 3: Cover the slow cooker and cook on HIGH for about 3-4 hours or until potatoes are cooked through and tender.

Step 4: Sprinkle the remaining cheddar cheese on top and if desired, the bacon bits. Let the cheese melt for 10 minutes in covered slow cooker and then serve. If you’re using the casserole crock you can melt the cheese under the broiler in your oven.

Note: For best results, prepare in a 3-quart casserole crock or a 6-quart oval slow cooker.

Karen Petersen is a cookbook author and food blogger at 365 Days of Slow Cooking. Mostly she writes about the new foods and recipes she's been making at her home for her husband and two children. She loves easy recipes that are full of flavor. She is a crockpot connoisseur and has created over 1000 slow cooker recipes in the past 5 1/2 years. She loves dessert more than anything else in the whole world and likes to plan it, make it, eat it, talk about it while eating it and then review it after it's gone. You can also visit Karen on Twitter, Facebook, Instagram, Google+, and Pinterest.